Flavonoids are a class of plant constituents that have received increasing interest over the last decades. This chapter deals with the antimicrobial activity of some natural flavonoids or extracts rich in these constituents reported in the literature during the last five years. An introduction explains the chemical structure of this class of natural compounds, their biosynthesis, plant sources and health benefits. Then the most significant articles from the scientific literature are reported, divided into two sections: studies on flavonoids with antibacterial and antifungal activities, respectively. In each paragraph we have listed the papers according to the chemical complexity of the flavonoid structures, from the simplest to the most complex ones, both aglicones and glycosides and often gathering together the articles according to the main microbial target. A paragraph on the antimicrobial activity of combination of different flavonoids or between flavonoids and antibiotics (synergic effect) is also present. For many of the flavonoids cited the MIC values of their activity have also been reported. Chemical structures of the majority of the compounds cited in the chapter are pictured in figures; tables have been compiled summarising the most important information reported in this chapter.
Antimicrobial properties of flavonoids.
PISTELLI, LUISA;GIORGI, IRENE
2012-01-01
Abstract
Flavonoids are a class of plant constituents that have received increasing interest over the last decades. This chapter deals with the antimicrobial activity of some natural flavonoids or extracts rich in these constituents reported in the literature during the last five years. An introduction explains the chemical structure of this class of natural compounds, their biosynthesis, plant sources and health benefits. Then the most significant articles from the scientific literature are reported, divided into two sections: studies on flavonoids with antibacterial and antifungal activities, respectively. In each paragraph we have listed the papers according to the chemical complexity of the flavonoid structures, from the simplest to the most complex ones, both aglicones and glycosides and often gathering together the articles according to the main microbial target. A paragraph on the antimicrobial activity of combination of different flavonoids or between flavonoids and antibiotics (synergic effect) is also present. For many of the flavonoids cited the MIC values of their activity have also been reported. Chemical structures of the majority of the compounds cited in the chapter are pictured in figures; tables have been compiled summarising the most important information reported in this chapter.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
